• Peel and core your apples. Slice your peaches. You can leave the skin on the peaches or remove it.
• Dump all the slices into you Instant Pot or Crock Pot. Add the lemon, honey, water, and pumpkin pie spice or cinnamon.

Instant Pot

• Instant Pot - READ THIS BEFORE YOU MAKE IT: This recipe was made using a 6qt Instant Pot. If your pot is larger, you'll need to adjust accordingly. Altitude might also affect cook time.
• Place the lid on the Instant Pot. Close and make sure it's in the lock position, and that your valve is set to "seal." Set the pot to "Pressure Cook" (or manual) for 8 minutes. Once done, let the pressure release naturally for 5 minutes, then quick release. 
• Turn off Instant Pot. Let applesauce cool awhile. Mash up applesauce (you can do it by hand with a fork or mashing tool, or use an immersion blender if you want it chunk-free). Cover and let it sit out until it's room temperature, and then put in fridge to chill. You can also blend for a more consistent texture (I like it chunky though!). 
• You'll want to eat it when it's warm because it will smell so good, but if you can wait until it's chilled you will be rewarded. It's just so darn delicious.

Crock Pot

• Dump all ingredients into slow cooker. Cook on low heat for 6 hours. Mash up applesauce. Once cooled, put in fridge to chill.